Portobello Mushroom Fajitas with Cilantro Sauce

When I tell people about this recipe, they don't know what to think...mushroom fajitas? Well I have been known to eat fish tacos (an idea my own Mother can't get used to) so maybe that's why I could do it. I got this recipe from a Weight Watcher's cookbook that I got from a library book sale, and I've been making it for years. It's low in calories, it will fill you up, and it's delicious! It's one of our favorites!

1 1/2 medium bell pepper (yellow or green) cut into strips

1/2 c. cilantro sprigs
4 oz. Neufchatel cheese or light cream cheese (about 1/2 a c.)
1/4 c. tomatillo salsa
1 red onion (medium-small in size), cut into wedges and then separate to make strips
2 packages portobello mushrooms cut into slices
cumin
chili powder
salt
pepper
2 tsp. olive oil
12 small fajita size tortillas

1. Place 1/2 bell pepper, cilantro, cheese and salsa in a food processor, chopper, or blender. Process until smooth. Set aside.
2. Heat oil over med-hi heat. Add pepper, onion, and mushrooms. Sprinkle all with cumin, chili powder, salt and pepper to taste (I make an even layer of each of the top and that's all I need). Saute 8 minutes, or until crisp-tender. Remove from heat, set aside.
4. Heat tortillas according to package directions. Top with the veggies and 1 Tbsp. of the cilantro sauce.

Serves 6.
1 serving=veggie mixture topped with 1 Tbsp. of the sauce
2 Points+ per serving (just add the Points+ value of your tortillas to get the total)

*If you use Mission Carb Balance small tortillas (3 Points+ for 2), the Points+ value would be 7 for 2 fajitas!